In article >,
"MaryL" -OUT-THE-LITTER> wrote:

> "-L." > wrote in message
> oups.com...
> >
> > MaryL wrote:
> >> Can anyone suggest some good (but *easy*) recipes for beef, lamb,
> > pork or
> >> chicken stew or roasts? -- but the "catch" here is the recipe must
> > not
> >> include *any* potatoes, flour, rice, pasta, or sugar.
> >
> > I would follow a regular recipe, omit the potatoes and add lots of
> > veggies - zuchini, yellow squash, mushrooms, peppers, carrots (if you
> > can), celery or celery root - just about anything will work in stew or
> > roasts. I often roast a chicken for about an hour, remove from the pan
> > to a plate, add a bunch of mixed veggies in the bottom of the pan, and
> > place the chicken back into the pan on top of the veggies. Roast for
> > an additional 30-45 minutes. I season all with garlic, onion powder,
> > and then a saltless spice mix - either one designed for chicken or a
> > Mrs. Dash brand. I roast the chicken with some stock or water in the
> > bottom of the pan - you may need to add more when you add the veggies.
> > I cover it with foil the last 15 minutes or so, sometimes, too.
> > Also check out the Sugar Busters diet book - lots of good info.
> >
> > -L.
> >
>
> Thanks. I like the suggestion for saltless spice mixes because I am also
> tryint to limit salt intake. I'll look into the Sugar Busters book.
>
> I do have a number of recipe books, but every recipe for stews and pot roast
> seems to emphasize potatoes.
>
> MaryL
>
>

So just make the recipes and skip the 'taters! ;-)
That is what I do!

Add in more green veggies. Sliced cabbage is excellent in stews and
potroast as a filler. So is chard and bok choy. Celery, small amounts of
carrot, green beans, mushrooms. Summer squash is also good if added
towards the end so it does not get all mushy. Onions are reasonably low
carb as well.

Avoiding starch and sugar has opened up a whole new world of cooking to
me and I've been exploring a LOT more types of green veggies than I ever
have before. The Oriental market is a wonderful place to shop!

Hard tofu can add a nice texture to stew and the Hard grade is low carb
to carb free. Just read the package labels.
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain